This is a very good thumbprint cookie recipe and a nice change from the usual jam version. The flakey salt on the chocolate is a great touch. The cookie itself is tender but holds it shape nicely, although I did have to lightly push the "thumbprint" in again during baking. I did add almond extract.

Loved this. I didn't get as much of salty hit as I expected (from the reviews I read) but none the less delicious. I doubled the recipe and made them in bar form in 9 x 13 metal pan.

This is delicious and decadent without being overly sweet. I used pecans instead of peanuts and added cinnamon to both the streusel and the cake. I took my banana bread out at about the 40 minute mark but it could have come out a few minutes earlier for the gooey center the author talks about.

These are delicate, soft rolls with just a hint of sweetness. I used Red Kuri squash and they were moist and delicious. The brown butter honey spread is a great addition. These are no where near as sweet as cinnamon rolls or morning buns and very versatile as they can even been used for a savory sandwiches/dinner rolls (with out the honey butter) or a tasty breakfast with coffee.

Tasty and light. Enjoyed this version of buckwheat granola with minimal sweetener - banana and 2 T. maple syrup- and a good dose of nuts.. I used pecans, hazelnuts and cashews and doubled the cinnamon. I soaked my groats overnight, dried them on paper towels and it was still good and crunchy. Also added an egg white to get a "clumpier" granola.

I am not a big chocolate chip cookie fan but these were well received by everyone who tasted them. I made them a bit larger than called for and used the lesser amounts of sugar. Unfortunately I only had semi-sweet chips but because this isn't a super sweet recipe to begin with they came out fine. Be sure to take them out at the 12 minute mark even of they seem under baked. I added walnuts.

These are addictive! Crispy outside, soft and tender inside these have a nice flavor and go with many different things. I have had them alongside soup or salad and you can easily play with the flavors. The recipe calls for cumin which I was pretty generous with, but would also be great with cayenne, rosemary, or good dose of black pepper.
Mine didn't keep their crunch very long but I think I could crisp them up in the oven. Loved the sumac sprinkled on top.

Though I am sure this would be great with lamb, I used this sauce as both a marinade and a dressing for skirt steak. It was very good but a bit "sharp" with the red wine vinegar and the lemon juice - next time I will skimp on the vinegar.

These were rich and sweet! I went with peanut butter chips since mine seemed a lot less sweet than the white chocolate chips I had. And because I was bringing peanut butter into the picture I decided to go with lightly salted peanuts for the nuts. These came together quickly and went into the pan without a hitch. Once done (cooking time was right on) I allowed them to cool in the pan as instructed. My disappointment came when I removed them from the pan and sliced into squares, discovering the underside to be way too greasy! I couldn't tell if the whole thing was a mess or just the bottoms (meaning I may have overly greased the pan?) . The flavor was great but oil + cookie does not equal delicious. Luckily (and miraculously?) these went from a 2 star to a four star by just allowing them to stand on a wire rack for an hour or so. Not sure where all that oiliness dissipated to but everyone was pleased with the final result. Magic.

This is a really good pancake recipe. The cakes come out tender and delicious. A little hard to flip (they are fragile) so keep them small. I served with maple syrup and skipped the berries.

This is an excellent option when you want deep dish pizza in a hurry. The dough has good flavor and is very easy to work with. I would say this makes more than enough for the 9x13 called for, and could possibly fill a half sheet without sacrificing the thickness of the crust. I opted for cast iron, using a 12 inch and an additional 6 inch, and it was still a very thick crust. Next time I may add more oil/fat to the pan to achieve the crisp, buttery crust of my favorite deep dish pizzas. The author includes links to several versions of her dd pizzas. I followed her recommendation of toppings and cheese before sauce, adding pepperoni, mushrooms and jalapenos. I will continue to use this dough but allow for a longer (cold) ferment when I have time.

This is wonderfully simple and delicious cake. Has a crisp crust from the sugar lined baking pan, moist interior crumb and a rich vanilla flavor. I served it with a strawberry sauce and ice cream.

Simple and delicious. I may have over mixed during the first 2 minute mix, because it took a while for the olive oil to incorporate. It just kind of sat on top of the surface of the dough until adding a bit of the water and broke up the dough with my hands. The loaf rose nicely, had great flavor and a very soft tender crumb. This recipe uses potato flakes (or potato flour) rather than mashed potato. Next time I may add the oil sooner or with the other wet ingredients.

I was skeptical but decided to try it - and so glad I did! It was delicious! Creamy but not heavy and the perfect compromise between red sauce and Alfredo.
It is quick and simple, and all ingredients I keep on hand. The recipe did say to cook the garlic first then add onions - I believe this can leave you with burnt garlic, so I always cook onions for a few minutes before throwing in the garlic.

A little more work but def a great biscuit! Flakey and tender with a rich, buttery flavor these are great with either sweet or savory. The crispy edges are my favorite part.

These are easy to put together, they rise overnight and bake up beautifully. Not too sweet, nice and cinnamon-y. For the icing I added some Fiori di Sicilia and a little cream cheese.

This comes together easily, though my sugar did take a few minutes longer to crystalize. I made a very small batch with ginger left over from making chai. Simple formula - equal parts ginger and sugar, plus some water. I prefer my ginger sliced a bit thicker than suggested, giving each piece a higher ginger to sugar ratio.

Used cherry jam which paired well with the almonds - not too sweet, really delicious and super simple!

I have made this soup many times - needless to say I think it's pretty great. I do add a bit spice, either more Sriracha, add jalapeno or top with some chili oil. I usually opt for the lesser amount (1/3 cup) of rice vinegar.

These were delicious! The dough comes together quickly and is very easy to work with and the filling is genius. My only trouble may have been due to blah blueberries - I didn't get that jammy blueberry goodness that others reported. Mine were very moist, just not as flavorful as I had hoped, again this could simply be the fault of the berries. The glaze helped give these a little more zing, don't skip it, especially if your not using the best berries.

This was a creamy, rich and delicious filling! I will admit I added a tiny bit of cloves and since I used the whole can of pumpkin (a little more than the recipe calls for) I upped the other spices by about 1/4 teaspoon each. I realize the star of the show here is suppose to be the caramelized pumpkin and I do believe the extra step made a difference in the rich flavor of the finished pie, however I really enjoyed the extra spice. I did have to cook this about 10-15 minutes longer to get it properly "set". Really great pie!

This was fast and tasty. I may make this again adding chickpeas and some other veg. or tomatoes. I used a good white wine vinegar but still found it a bit harsh.

This is comfort food! Lovely recipe/technique for any beans. I love cannellini with sage and garlic, as called for, with a drizzle of pesto or olive tapenade. I categorized this as a side but a bowl of these with a slice of crusty bread makes a very satisfying meal.

Sbrisolona Take Two... I made David Lebovitz's recipe earlier this week and thought I would try this one to see how they measured up. Both were delicious and very simple to put together. Both call for butter (softened in this recipe), flour, egg yolks, almonds, orange zest and sugar - this one uses granulated only while DL's recipe used a little brown sugar for "a toffee like flavor". The biggest difference is that DL calls for cornmeal while the author here admits she is not a fan of the cornmeal crunch, and subs semolina flour. Also DL used a little of both vanilla and almond extract. This recipe calls for anise and David only makes a suggestion of it in his cooking notes - I used anise in both batches and would highly recommend. I am definitely in the cornmeal crunch camp as well as that extra hint of almond from the extract, so, flavor wise I prefer DL's. However this one was more uniformly crunchy (not as soft in the middle as DL's recipe) perhaps because she uses no brown sugar, which tends to give baked goods a little more chew/moisture. Would I sacrifice the "toffee flavor" for a crisper cookie - yes but I would also include the extracts and cornmeal.

Loved these! These don't look like much but were the tastiest cookie on the cookie tray this Christmas. Different enough from the usual spice/molasses cookie to shine, but with the same satisfying warm spices and chewy texture.

Unsure how to rate this. I didn't choose this recipe because I was worried about making pie crust, pie crust isn't something I stress about, I chose it because I have made several of Stella's recipes successfully and I was looking for an all butter option other than my usual. The crust easily came together and I followed all steps (and the video) to a tee. Worked in my freezing kitchen, chilled all instruments, and chilled the crimped crust thoroughly. After 15 minutes in the oven (following Stella's blind baking instructions) my crust had slid down the sides and was starting to puddle in the pan! Abort! Pulled out the other half of pie crust, rolled, chilled (froze actually), poured in my filling and tried again. When I saw the sides/edges of my crust once again disappearing under my filling I had to do some careful tugging and pressing. Then just let it go - it's just pie. I closed the oven door and told myself whatever happens it will be delicious. 40 minutes later an ugly but delicious pie emerged - tasty filling, flaky but strangely puffed edge on the crust. I know others have had success with this and I will try it again because it is flavorful and flaky, and because I am stubborn;)

Very good flavor and texture! I used rye flour for the leaven and whole wheat and bread flour for the dough. I held back some of the water as it was a very wet, rainy day and it was just the right amount of sticky. What this recipe really haas going for it is the accompanying video showing the dough at every stage and how exactly it got there - great for beginners!

This is more of a technique than a recipe. I usually roast corn on the cob but since I was cooking for a crowd and my kitchen was already steamy this was perfect. Just bring water to boil, toss in the corn, return to boil, and turn it off. It can sit as long as you needed it to and is warm when your ready.

Great, simple dish. I marinated for a day and a half and the meat was moist and flavorful. Mine hit the 145 degree mark at about 20 minutes (my tenderloin was a little puny at one and a quarter pounds). Ended up removing from the oven and giving it a quick sear in the frying pan.

These didn't look like much - they were darker than the website's photo and the peppermint pieces weren't as visible as I had hoped but I loved the unexpected hit of peppermint. I did decrease the chocolate chips to 1/2 cup and that was plenty. The peppermint flavor was there and the texture of these cookies were great the day they were made (chewy with crisp edges), but afterward they became very hard. In my second batch I cooked them barely 10 minutes and took them out while still very gooey (as the recipe states) and they were much better.